Green-And-Gold Relish Recipe

NOTE: Buy 11 ounces of greens (if stems of garland chysanthemum are thick, buy 14 ounces) in order to have 10 ounces after trimming. Include stems of both vegetables; however, if garland chysanthemum stems exceed 1/4 inch in thickness, do not use them for this recipe since they may be too firm, tough, or stringy.

Step 1

Wilt the greens by immersing them in a large pot of boiling water for 30 seconds (or steam in a vegetable basket, 1-1/2 minutes for spinach, 2-1/2 minutes for garland chysanthemum, stirring once or twice).

Step 2

Rinse in cold water to stop the cooking. Divide into two or three bunches and firmly squeeze out the water. Chop each handful at 1/2-inch intervals, then turn and chop in a cross direction. Squeeze again if the greens are still watery, then loosen them by a light crumbling motion and place in a bowl.

Step 3

Pour boiling water over the bamboo shoot to freshen it; rinse under cool water and dice finely (1/4 inch thick).

Step 4

Toss all ingredients together. Let sit a few minutes at room temperature, and test for seasonings, adding perhaps an extra 1/4 teaspoon sugar with garland chysanthemum. Serve chilled or at room temperature.

Source: The Fragrant Vegetable - by Martin Stidham Typed for you by Karen Mintzias

Things You'll Need

  • 10oz Greens; Spinach -OR-
  • -- Garland chrysanthemum
  • 1/4ts Salt
  • 1/2ts Sugar
  • 1 1/2ts Cider vinegar
  • -OR- Chinese dark vinegar
  • 1 1/2ts Sesame oil

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